Herb Broth

Notes: This is one component of Oahu Bouillabaisse. Make broth up to 3 days in advance (you can freeze to store longer). It's the base for the bouillabaisse but makes a fine soup on its own.

Ingredients

1 teaspoon olive oil

3/4 cup chopped celery

1 cup chopped onion

1 cup chopped fresh fennel

1 cup chopped red bell pepper

1/2 teaspoon madras curry powder

2 tablespoons brandy

2 tablespoons Pernod (optional)

4 cups chicken or fish broth

1 bottle (8 oz.) clam juice

1/4 cup dry white wine

1 tablespoon canned tomato paste

1/16 teaspoon powdered saffron (optional)

Salt and pepper

Nutritional Information

Calories 69

Caloriesfromfat 25%

Protein 3g

Fat 1.9g

Satfat 0.6g

Carbohydrate 6.1g

Fiber 1.3g

Sodium 210mg

Cholesterol 2.5mg

Calories 69

Caloriesfromfat 25%

Protein 3g

Fat 1.9g

Satfat 0.6g

Carbohydrate 6.1g

Fiber 1.3g

Sodium 210mg

Cholesterol 2.5mg

How to Make It

Step 1

In a 5- to 6-quart pan, combine oil, celery, onion, fennel, and bell pepper. Stir often over medium-high heat until onion is limp, 8 to 10 minutes. Add curry powder and stir until mixture is quite fragrant, 2 to 3 minutes.

Step 2

Add brandy, Pernod, broth, clam juice, wine, tomato paste, and saffron. Bring to a boil. Cover and simmer until vegetables are very tender when pierced, about 15 minutes. Whirl mixture, a portion at a time, in a blender until smooth. If desired, pour broth through a fine strainer into a bowl, rubbing with a spatula; discard any residue. If needed, add water to make 6 1/2 cups. Add salt and pepper to taste.